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Ingredients
  • 1 lb Liver
  • 1 Small Yellow Onion, finely chopped
  • 2 Cloves Fresh Garlic
  • 6 to 7 Fresh Sage Leaves (or 1 Tbsp dried Rubbed Sage)
  • 1 Small Sprig Fresh Rosemary (2 tsp Dried Rosemary)
  • 1 Bay Leaf
  • ⅓ cup Dry Sherry or Cognac (I used cognac)
  • ¼ tsp Salt, to taste
  • ⅛ tsp Ground Mace
  • 3 to 4 Sprigs Fresh Thyme (¾ tsp Dried Thyme)
  • ½ cup Good Cooking Fat (I use half tallow and half extra virgin coconut oil; you could also use bacon fat (which is divine, but then omit the salt), lard, palm shortening or unsalted butter)
Steps
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